Burger King #11447 - Inspection Report

Inspection Information:

Definition of critical and non critical violations

Violations:

Code	Observation / Corrective Action
0570	Wiping cloths improperly stored between use. In front service area, no residual detected Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
2310	Critical The handwashing facility located at the front service area is not being used. Soap dispenser not accessible. Operator also needs a source for drinking water separate from the handsink. Move the soap dispenser so accessible and train, monitor employees to use it frequently and install separate source for drinking water.
3170	Screen missing from handsink faucet in womens restroom. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
3360	Corrected During Inspection Critical Using chlorine at a concentration exceeding 200ppm for soaking whole tomatoes. The vegetable wash has been specified by the corporation for this purpose. It must be used in accordance of law at the proper concentration and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Corrected by discarding tomatoes.

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